Chicago style pizza variations and insights from chefs
The piece surveys Chicago pizzas, noting a shift toward thin crusts among chefs like Klaus Puck and Bill Brandt. It highlights Spago Chicago and Brick’s popular pies, plus future pizza ideas by Printer’s Row’s Michael Foley. It also cites Pizza Today data and fans of homemade pies as a growing trend.
MENTIONED IN THIS ARTICLE
Michael Foley
Printer’s Row
Foley
Dan Bacin
Pizza Today
Chicago
Dish Difference Pan Pizza Echoes Original Deep Dish
Home kitchen adaptation of the Grand and Western Pizzeria pan pizza from the 1930s. The dough uses little yeast and rests, then rises, with a sausage mozzarella filling, tomato sauce, and Parmesan topping baked at high heat. Substitution options include bottled marinara.
MENTIONED IN THIS ARTICLE
Doug
Jill van Cleave
Paterno-Terlato Family
Paternos Pan Pizza Dough and Toppings Guide
A home pizza recipe outlines making dough with yeast warm water butter and flour then rising shaping and baking on a sheet. Topped with crushed tomatoes mozzarella pepperoni olives oregano pepper and Parmesan baked at 400 degrees for about 35 minutes yields six servings and nutrition per slice.
Not so sinful desserts for slim-down days ahead
Spring prompts talk of healthier treats and portion control. The guide highlights two low fat desserts from The Culinary Institute of America: a Lemon Tart with a lemon curd filling and a light yogurt chocolate mousse. Each recipe emphasizes simple crusts, proper chilling, and mindful portioning for a healthier indulgence.
MENTIONED IN THIS ARTICLE
Culinary Institute of America
John Wiley & Sons
Also Mentioned on This Page
Klaus Puck
Spago Chicago
Wolfgang
California
Spago
Mark Malnati
Brick’s
Bill Brandt
Paterno’s Pan Pizza
Toys OF
Batteries Plus
America
Topeka
Wanamaker
Lawrence
Iowa
Americas Battery Stores
LMH South
SouTra
Lawrence Memorial Hospital
Clinton Parkway
Kansas
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